Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

This moist banana bread will fit perfectly within your diet. A high-protein treat packed with amazing healthier fat and no added sugars. The dates enhance the sweetness of the bananas, while the olive oil gives it such a fruity flavor.


Recipe Summary

40 mins
30 mins
1 hr 40 mins
30 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place dates in a bowl and cover with hot water; soak until soft, about 20 minutes.

  • In the meantime, combine ground almonds, 1 teaspoon cinnamon, 1 teaspoon nutmeg, baking soda, baking powder, and salt; stir until combined. Mash 5 bananas in a large bowl; add remaining cinnamon and nutmeg. Reserve remaining banana.

  • Preheat the oven to 325 degrees F (165 degrees C). Line a loaf pan with parchment paper.

  • Mix olive oil into the bowl with the bananas using an electric mixer until fully incorporated. Beat in egg yolks one at a time. Add vanilla extract and continue whisking until combined.

  • Check dates for softness. Drain and transfer to a food processor; pulse until a paste forms. Add paste to banana mixture until fully incorporated.

  • Beat egg whites in a bowl until they form soft peaks. Fold into the bowl with the banana batter. Slice remaining banana into coins and fold in. Transfer batter to the prepared pan.

  • Bake in the preheated oven until a skewer inserted into the center comes out clean, about 40 minutes. Remove from oven and allow to cool 30 minutes before removing from pan and slicing.

Cook's Note:

If you don't have a food processor, simply mash the dates together using either a wooden spoon or a masher.

Nutrition Facts

443 calories; protein 11.6g; carbohydrates 37.4g; fat 30.5g; cholesterol 69.8mg; sodium 294.3mg. Full Nutrition